Danish Raspberry Squares
Ingredients
Instructions
- Put everything in a saucepan and cook for about 10-12 minutes until the juice gets thick and sticky.
- Cool for at least 2 hours.
- Mix flour and sugar in a bowl.
- Cut butter into squares and quickly cut them into the flour-sugar mix with a pastry cutter.
- Add the water and using your clean cool hands quickly bring the dough together in a ball.
- Wrap dough in cling film and refrigerate for at least 30 minutes.
- Roll dough out on flour covered worktop. Shape it into a rectangle and cut that in two length wise. Bake for 15 minutes at 350 F.
- While pastry is still hot cover one sheet with raspberry jam, place the other piece on top - turn it over as you do this, so the flat side is facing up.
- Make a thick icing from icing sugar mixed with lemon juice. Cover the top of your rectangle with icing.
- Cut the individual squares - eight in all - with a sharp knife. It's important this is done while the pastry is still warm - or it will splinter.
- Decorate with sprinkles and/or dashes of raspberry jam.
Nutrition & Diet Analysis (per serving)
518
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).